Tento recept je sou\u010d\u00e1st\u00ed \u010dl\u00e1nku Abeceda zdrav\u00fdch potravin od Ivety Kulh\u00e1nkov\u00e9 – v listopadov\u00e9m \u010d\u00edsle se v\u011bnejeme obilovin\u00e1m…<\/p>\n\n\n\n
Budeme pot\u0159ebovat na rozkvas 150 g \u017eitn\u00e9 mouky, 150 g vody a 30 g kv\u00e1sku. <\/strong> V sobotu r\u00e1no odebereme op\u011bt 30 g kv\u00e1sku na dal\u0161\u00ed pe\u010den\u00ed a ke zbytku p\u0159id\u00e1me pros\u00e1tou mouku, kef\u00edr, vodu, s\u016fl a ko\u0159en\u00ed. Pot\u0159eba vody se m\u016f\u017ee lehce li\u0161it podle druhu pou\u017eit\u00e9 mouky. J\u00e1 pou\u017e\u00edv\u00e1m celozrnnou p\u0161eni\u010dnou a vody pou\u017e\u00edv\u00e1m m\u00e9n\u011b. Konzistence t\u011bsta by m\u011bla b\u00fdt takov\u00e1, \u017ee se v\u00e1m nebude lepit na ruce. Pokud se t\u011bsto st\u00e1le lep\u00ed, p\u0159idejte mouku. Takto vypracovan\u00e9 t\u011bsto nech\u00e1me v m\u00edse cca hodinu kynout. Po hodin\u011b t\u011bsto je\u0161t\u011b jednou d\u016fkladn\u011b prohn\u011bteme a vytvarujeme bochn\u00edk, kter\u00fd pak zakryt\u00fd kyne dal\u0161\u00ed dv\u011b hodiny v o\u0161atce. Po dvou hodin\u00e1ch rozp\u00e1l\u00edme troubu na 260 \u00b0C, dospod d\u00e1me pek\u00e1\u010d s vodou a do st\u0159edu trouby nech\u00e1me nah\u0159\u00e1t plech, na kter\u00e9m se bude chleba p\u00e9ct. Kdy\u017e je trouba p\u0159edeh\u0159\u00e1t\u00e1, chleba vyklepneme z o\u0161atky na pe\u010d\u00edc\u00ed pap\u00edr, m\u016f\u017eeme pot\u0159\u00edt vodou a d\u00e1me do rozp\u00e1len\u00e9 trouby, pe\u010deme 15 – 20 min a pot\u00e9 sn\u00ed\u017e\u00edme teplotu na 195 \u00b0C, vynd\u00e1me pek\u00e1\u010d s vodou a pe\u010deme je\u0161t\u011b 35 minut. Chleba nech\u00e1me zcela vychladnout na m\u0159\u00ed\u017ece, aby k n\u011bmu mohl proudit vzduch ze v\u0161ech stran.<\/p>\n","protected":false},"excerpt":{"rendered":" Tento recept je sou\u010d\u00e1st\u00ed \u010dl\u00e1nku Abeceda zdrav\u00fdch potravin od Ivety Kulh\u00e1nkov\u00e9 – v listopadov\u00e9m \u010d\u00edsle se v\u011bnejeme obilovin\u00e1m… Budeme pot\u0159ebovat na rozkvas 150 g \u017eitn\u00e9 mouky, 150 g vody a 30 g kv\u00e1sku. Na chleba: rozkvas, 50 – 80 g kef\u00edru (j\u00e1 pou\u017e\u00edv\u00e1m ten, kter\u00fd z\u00edsk\u00e1m z ml\u00e9ka pou\u017eit\u00edm tibetsk\u00e9 kef\u00edrov\u00e9 houbi\u010dky), 400 g p\u0161eni\u010dn\u00e9 mouky, 50 g pohankov\u00e9 mouky, 300 g vody, 12 g soli, 10 g drcen\u00e9ho km\u00ednu, 10 g drcen\u00e9ho koriandru.Postup na v\u00edkendov\u00e9 pe\u010den\u00ed: v p\u00e1tek ve\u010der si p\u0159iprav\u00edme rozkvas sm\u00edch\u00e1n\u00edm ji\u017e hotov\u00e9ho kv\u00e1sku s moukou a vodou. Nech\u00e1me v zakryt\u00e9 m\u00edse 12 hodin pracovat. V sobotu r\u00e1no odebereme op\u011bt 30 g kv\u00e1sku na dal\u0161\u00ed pe\u010den\u00ed a ke zbytku p\u0159id\u00e1me pros\u00e1tou mouku, kef\u00edr, vodu, s\u016fl a ko\u0159en\u00ed. Pot\u0159eba vody se m\u016f\u017ee lehce li\u0161it podle druhu pou\u017eit\u00e9 mouky. J\u00e1 pou\u017e\u00edv\u00e1m celozrnnou p\u0161eni\u010dnou a vody pou\u017e\u00edv\u00e1m m\u00e9n\u011b. Konzistence t\u011bsta by m\u011bla b\u00fdt takov\u00e1, \u017ee se v\u00e1m nebude lepit na ruce. Pokud se t\u011bsto st\u00e1le lep\u00ed, p\u0159idejte mouku. Takto vypracovan\u00e9 t\u011bsto nech\u00e1me v m\u00edse cca hodinu kynout. Po hodin\u011b t\u011bsto je\u0161t\u011b jednou d\u016fkladn\u011b prohn\u011bteme a vytvarujeme bochn\u00edk, kter\u00fd pak zakryt\u00fd kyne dal\u0161\u00ed dv\u011b hodiny v o\u0161atce. Po dvou hodin\u00e1ch rozp\u00e1l\u00edme troubu na 260 \u00b0C, dospod d\u00e1me pek\u00e1\u010d s vodou a do st\u0159edu trouby nech\u00e1me nah\u0159\u00e1t plech, na kter\u00e9m se bude chleba p\u00e9ct. Kdy\u017e je trouba p\u0159edeh\u0159\u00e1t\u00e1, chleba vyklepneme z o\u0161atky na pe\u010d\u00edc\u00ed pap\u00edr, m\u016f\u017eeme pot\u0159\u00edt vodou a d\u00e1me do rozp\u00e1len\u00e9 trouby, pe\u010deme 15 – 20 min a pot\u00e9 sn\u00ed\u017e\u00edme teplotu na 195 \u00b0C, vynd\u00e1me pek\u00e1\u010d s vodou a pe\u010deme je\u0161t\u011b 35 minut. Chleba nech\u00e1me zcela vychladnout na m\u0159\u00ed\u017ece, aby k n\u011bmu mohl proudit vzduch ze v\u0161ech stran.<\/p>\n","protected":false},"author":3,"featured_media":5508,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5575","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-medunka"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/posts\/5575","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/comments?post=5575"}],"version-history":[{"count":1,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/posts\/5575\/revisions"}],"predecessor-version":[{"id":5576,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/posts\/5575\/revisions\/5576"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/media\/5508"}],"wp:attachment":[{"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/media?parent=5575"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/categories?post=5575"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.mojemedunka.cz\/index.php\/wp-json\/wp\/v2\/tags?post=5575"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Na chleba: <\/strong>rozkvas, 50 – 80 g kef\u00edru (j\u00e1 pou\u017e\u00edv\u00e1m ten, kter\u00fd z\u00edsk\u00e1m z ml\u00e9ka pou\u017eit\u00edm tibetsk\u00e9 kef\u00edrov\u00e9 houbi\u010dky), 400 g p\u0161eni\u010dn\u00e9 mouky, 50 g pohankov\u00e9 mouky, 300 g vody, 12 g soli, 10 g drcen\u00e9ho km\u00ednu, 10 g drcen\u00e9ho koriandru.
Postup na v\u00edkendov\u00e9 pe\u010den\u00ed<\/strong>: v p\u00e1tek ve\u010der si p\u0159iprav\u00edme rozkvas sm\u00edch\u00e1n\u00edm ji\u017e hotov\u00e9ho kv\u00e1sku s moukou a vodou. Nech\u00e1me v zakryt\u00e9 m\u00edse 12 hodin pracovat.<\/p>\n\n\n\n